Corn Casserole

Written by on in Side Dish

My family loves this corn casserole, which is great for family get togethers – like today’s Father’s Day celebration. But our original recipe uses lots of butter and sour cream, so I lightened it by substituting buttermilk for butter, non-fat Greek yogurt for sour cream, and fat-free cheddar for cheddar cheese. I couldn’t taste the difference. Feel free to substitute if you original version as I used the same amount of each substitution.

Corn Casserole
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Corn Casserole

Recipe by The Cooking LawyerCourse: Side DishCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

40

minutes
Total time

50

minutes

Ingredients

  • 1 can corn

  • 1 can creamed corn

  • 1 box Jiffy corn muffin mix

  • 1/2 cup buttermilk (fat-free)

  • 1 cup non-fat Greek yogurt

  • 1/2 cup fat-free shredded cheddar cheese

  • Salt and pepper to taste

  • Non-stick cooking spray

Directions

  • Preheat oven to 350 degrees.
  • In bowl, mix together corn, creamed corn, buttermilk, yogurt, half of the cheese, and salt and pepper.
  • Pour into a greased baking dish.
  • Sprinkle remaining cheese on top.
  • Bake for forty to forty-five minutes until casserole is firm and top is browned.
  • Serve immediately.

Notes

  • If you do not have any buttermilk, mix 1/2 TBS of white vinegar with 1/2 cup of fat-free milk. Let stand for 10 minutes.
  • If you double the recipe, be sure to double the cooking time. Don’t increase the oven temperature because the top will brown too quickly.